October 01, 2019
I can't take the credit for the idea of using our Turmeric & Ginger Infusion in this soup, that honour falls to the lovely Debbie at Forest Deli, Coleford, thanks Debbie! I'm not going to waffle, you either like parsnips / soup or you don't. Lets get on with it.
Ingredients – Serves 4
2 - 3 tbsp olive oil
1 tbsp of Turmeric & Ginger
1 large onion, peeled and roughly chopped
2 garlic cloves
700g parsnips, diced
2 large tomatoes, quartered
1.2 litres vegetable stock
Salt & freshly milled black pepper to taste
Sprig of parsley / pinch of cayenne to garnish
Start by pre-heating your oven to 220C/fan 200C/gas 7.
In a large bowl whisk the olive oil and turmeric & ginger infusion together well. Throw in the onion, parsnips, tomatoes and garlic cloves and mix thoroughly to evenly coat everything.
Place this mixture across a non stick baking sheet and roast for 35 minutes, or until tender.
When roasted place all of the ingredients along with half the vegetable stock (600ml) into a food processor and blitz until smooth (you can also do this with a stick blender in a large pan if you like).
Pour this mixture into a large saucepan and add the remaining veg stock. Season to your liking with salt and pepper and slowly warm through.
Serve in bowls with a sprig of parsley and a pinch of cayenne to garnish.
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